It’s that time of the year…rhubarb is here! Last week I took a trip up to my friends’ farm (Grassy Brook Farm– check them out if you’re in Vermont!) and came home with a bunch of goodies, including a big bundle of rhubarb. Naturally, the first thing I did when I got home was whip up a batch of Vegan Chickpea Strawberry-Rhubarb Bars. Lately I’ve been super excited about using beans as a gluten-free flour alternative (remember these brownies and blondies?) so I decided to go with chickpeas and oats for the base of the bars- and they did not disappoint!
After preparing the recipe I waited for the baking pan to cool completely so I could slice the bars easily. You could also serve the dish warm and call it a crumble- if you decided to do that I highly recommend you add a scoop of vegan ice cream…
- 1 cup strawberries, chopped
- 1 cup rhubarb, chopped
- juice of half a lemon
- 3 tbs agave (divided)
- 1.5 cups cooked chickpeas (or 1 can)
- ½ cup rolled oats
- 1 tsp baking powder
- 2 tbs coconut oil
- 1 tsp vanilla extract
- dash of cinnamon
- dash of salt
- Preheat oven to 350°. Grease a 8"x 8" baking pan.
- Combine strawberries, rhubarb, lemon juice and 1 tbs agave in a bowl. Mix and let sit.
- In a medium bowl, use an immersion blender or potato masher to blend chickpeas until mostly smooth.
- Add oats, baking powder, 2 tbs agave, coconut oil, vanilla extract, cinnamon and salt and mix until thoroughly combined.
- Spread about ¾ of batter evenly in baking pan. Use your hands to press it down.
- Spread strawberry and rhubarb mixture over batter.
- Sprinkle remaining batter over strawberry and rhubarb layer.
- Bake for 25-30 minutes, until edges are lightly browned. Remove from oven and let cool completely before slicing into bars.
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